Raspberry Chocolate Cupcakes Gooey (Print Version)
Enjoy warm chocolate cupcakes with a rich raspberry-chocolate center and soft, gooey texture.
# Ingredients:
→ Cupcake Base
01 -
1/2 cup unsalted butter, softened
02 -
4 ounces semisweet chocolate, chopped
03 -
1 cup white sugar
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
1/2 cup all-purpose flour
07 -
1/4 teaspoon salt
→ Raspberry Center
08 -
1/2 cup raspberry jam
09 -
4 ounces semisweet chocolate, chopped
10 -
1/4 cup heavy cream
# Steps:
01 -
Preheat oven to 375°F (190°C). Line a standard muffin tin with paper liners.
02 -
Combine softened butter and chopped semisweet chocolate in a microwave-safe bowl. Microwave in 30-second increments, stirring after each, until fully melted and smooth.
03 -
Stir white sugar into melted chocolate-butter mixture until well incorporated and glossy.
04 -
Integrate eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
05 -
Add salt and all-purpose flour to the mixture, stirring gently until just combined. Avoid overmixing.
06 -
Divide the cupcake batter evenly among prepared liners.
07 -
In a small saucepan over low heat, warm raspberry jam until liquefied. Remove from heat and add chopped semisweet chocolate, stirring until melted. Whisk in heavy cream until mixture is smooth and creamy.
08 -
Generously spoon the raspberry chocolate mixture over each portion of cupcake batter in the liners.
09 -
Bake for 12–14 minutes until the edges are set but centers remain soft and gooey.
10 -
Allow cupcakes to cool in the pan for 5 minutes. Transfer to a wire rack. Serve warm for optimal gooey texture.
# Notes:
01 -
Use high-quality chocolate for a richer lava center. Do not overbake to retain the gooey core.